Turkish Lamb Armico

A rustic taste of the "Old Country" right smack dab on your taste buds. This is a hearty and filling peasant stew that will give your mouth a delight. This recipe is a variation of my Mother-in-Law's original recipe. It's been in the family for generations and originates directly from the Sephardic Jews of Turkey.

We used Kol Foods (www.KOLFoods.com) lamb riblets, although you can use lamb stew as well, and combined it with subtle Middle Eastern spices and big satisfying veggies. This is a staple in our house, especially on Pesach (Passover). It takes about 15 minutes of prep, 45 of cooking and then the flavors will wrap themselves around you in warmth, comfort and happiness.


What you need:

  1. Large Stove to Oven Pan

• 1 to 1 ½ lbs. lamb stew meat

• 3 – 4 Yukon Gold Potatoes- chunked rustically

• 4 large carrots - chunked rustically

• 1 onion - diced

• 4-5 cloves of garlic – diced finely

• 1 large tomato - diced (Optional)

• ¼ - ½ tsp. kosher salt

• 1/3 tsp. White Pepper

• ¼ tsp. cardamom

• ¼ tsp. cinnamon

• Optional ¼ cup golden raisins or 6 large prunes

• ½ to ¾ cups of water

• ¼ cup good red wine

• 1/8 – ¼ cup Extra Virgin Olive Oil

Heat oil in a large range to oven sauté pan. Add the meat and sear it brown over medium to medium-high heat. Lower heat. Add onions then garlic. Let them get to know each other for a few minutes then add the water and the wine along with all the other ingredients. Distribute flavors well. This is meant to look and be a rustic stew. Cover and let simmer for 10 minutes. Then transfer to a preheated 350˚ oven. Cook for 30 to 45 minutes until potatoes are ready. Turn on broiler, remove the lid and brown the top of the stew. Once browned, remove and serve. Garnish with fresh mint leaves.

Prep Time: 15 minutes

Cooking Time: Appox: 2 to 3 hours depending on your oven and the size of the roast.

Loving it Time: You’ll make this over and over again.